Cherry Crumbcake Squares

Recipe Ingredients

		Cake Batter
2		Unsalted butter - softened
1 1/2 cups	297g / 10oz	Sugar
3		Eggs
2 teaspoons	10ml	Vanilla extract
2 1/2 cups	156g / 5.5oz	Unbleached all-purpose flour
2 teaspoons	10ml	Baking powder
3		Egg yolks
1/4 cup	59ml	Milk or buttermilk
4 cups	250g / 8.8oz	Pitted sour cherries
		Crumb Topping
2 cups	125g / 4.4oz	Unbleached all-purpose flour
1/3 cup	65g / 2.3oz	Sugar
1/3 cup	53g / 1.9oz	Brown sugar
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Nutmeg
1 1/2		Unsalted butter - melted

Recipe Instructions

Preheat the oven to 350 degrees. Butter a 10- by 15-inch jelly roll pan and line the bottom with a sheet of parchment or waxed paper.

In a large mixer bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour.

Spread the batter evenly in the prepared pan. Scatter the cherries evenly over the batter, pressing them in gently.

For the crumbs, mix the flour, sugars, cinnamon and nutmeg in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the berries as evenly as possible.

Bake the cake about 40 minutes until batter is firm and crumbs are well colored. Cool the cake in the pan on a rack. Cut the cooled cake into twenty four 3-inch squares. Remove the squares from the pan to a platter.

This recipe yields 24 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9354) - from the TV FOOD - NETWORK

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